Lodge USA Enamel Dutch Oven
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- Опубліковано 6 чер 2024
- This year, Lodge released a new line of enameled cast iron Dutch ovens that are made in the United States. The vast majority of enameled cast iron cookware is made in Asia and imported. Staub and Le Crueset are manufactured in France, and their prices reflect that. Does the Lodge stack up in quality? I do some cooking and give you my opinion.
=== Timestamps ===
00:00 Introduction
01:25 Unboxing
03:24 Handle inserts (and removal)
04:44 Weight, Dimensions, Design
10:00 Cooking (Boef Bourguignon)
10:46 Post Cook: Size/Weight
12:35 Color
13:24 Molded Contours
15:45 Toxicity/Lead/Cadmium
16:50 Conclusion - Наука та технологія
I’m glad they are going USA. I actually had an enameled one and once I realized it was made in China I returned it for the regular one made in USA. Maybe now I will pick up a USA enameled one.
The color does look orange on my Apple laptop. I'm glad that Lodge is making their enameled cast iron here in the USA. I don't know why they felt they needed the metal insert in the handles though. Just to add some style, do something different? Victoria Cookware added a screwed on insert in the handle of their new cast iron Signature Series skillets. Trying to differentiate their premium pans too? Who knows. Overall I like the look of the new Lodge Enamel Dutch oven. It's a good start. I'm sure later down the line they will add sauce pots, braisers, and skillets. We'll just have to wait and see.
Yeah, I do want to be careful about the color though. It's red, just a bit on the orange side of pure red. My color grading and the difference between screens may change the way it looks in the video a bit.
The advertised weight may be it's "shipping weight" with packaging.
I wanted this one but staub and le creuset have sales, and a lot of people sell their le creusets that they got as gifts. Most of the pots I have were purchased from people who got theirs as gifts lol
The Le Creuset and Staub are widely known and used for a reason. They are top notch.
The commentary about the screw in the lid .. well they all have screws so ... not sure what the other option would be unless you want to try to glue your handle on but I wouldn't suggest that.
Odd about the handle accents would be an issue for some people.
My comment wasn't about there being a screw, it was that they just use a cheap phillips screw. Something like a truss screw for a hex key would look better, and a little touch like that in an area that you're going to see lot (every time you turn the lid over to set it aside or store the thing) can make a big difference in perceived quality.
But it's definitely a minor quibble.. a person could just replace it themselves after all.
The main reason I didn’t buy the lodge enamel Dutch oven before was because it was made in Asia and that the biggest one isn’t big enough our family needs a 9 qt minimum preferably a 10 qt(I hope lodge reads this). My wife and I are big on made in America we will buy international but usually it is true European then, I will do some research but for them to skimp on the SS hardware just might be a deal breaker.
Yeah, I credit them for doing the hardest part here... but the hardware was disappointing. IMO, they should probably just ditch the inserts altogether, and make the top handle here. I imagine the hollowed out side handles are a PITA to cast like that anyway.
minus well get you a good staub dutch oven
Also, I should add that it's not uncommon for accessory hardware to be made overseas. Le Creuset's knobs are made in China, and the Staub animal knobs are made in Vietnam.
sound a bit racist
My lodge says thailand its the 5.5 qt
This is a new line they are producing. The older Lodge enameled stuff was made overseas.
I could never justify the price of the Le Creuset... I could replace one FIVE TIMES, given what they sell for.
You'd never have to replace it. It's an heirloom pot. Hand down over generations. I still can't do it. Lol
The Chinese version is just as good.
The rounded bottom is not good, this limits cooking area for saute/frying and it can become a cleaning issue. Those internal contours are a no-go as they will cause problems scraping food being cooked off the sides of the dutch oven. The lid is bowed up which takes up space and does not enhance the function of the dutch oven.
No idea how durable their enamel will be until these dutch ovens have been used for a few decades.
What is apparent, this Lodge dutch oven was styled instead of being designed by serious cooks that are demanding on actual cooking performance. At the current market price they are trying gain market share from established brands with decades proven durability and cooking performance.
Made in USA alone is not reason enough to purchase this dutch oven.
Well, all enameled cast iron Dutch ovens have rounded internal corners, and I've never heard anyone complain about it being difficult to clean. The lid is similar, Le Creuset and most other enameled Dutch ovens also have domed lids. Some of Staub's Dutch ovens have domed lids (essential line), but they are famous for their flat lid design on their standard line.
I do agree about the side contours though. While they didn't pose a big problem in practice, they did feel a little odd to scrape down, and they seem to be a purely aesthetic decision.
As for durability... idk, if there's one thing Lodge is known for, it's being sturdy. But it's a new product line, so only time will tell.
@@TechDregs
While ALL dutch ovens made have round corners on the bottom, this is a question of how much of a rounded corner. Large the round (radius) lesser the effective cooking area on the bottom. The rounded bottom is directly related to the side curvature of the sides.. This Lodge dutch oven has larger rounded corners at the bottom than many other dutch ovens made today. A very real problem in cooking.
Staub lids/tops are flat. Staub lids/tops have dimples on the inside and a valley to keep internal condensation off the sides of the dutch oven and return most of the condensation back into what is being cooked. The Staub flat top/lid is a space saver with good sealing and very effective for reducing water loss and returning condensation back into what is being cooked. Other dutch ovens have domed lids/tops but not to the degree of this Lodge dutch oven. The large domed top/lid in the Lodge will not do this and as you've mentioned in your video required more space for storage. That Lodge domed lid/top is effectively poor space utilization due to design.
There was no rational/functional reason for the internal side contours. This is a non feature that should not have been done.
Lodge durability is based on their long history of cast iron cook ware which has a long proven history of quality, durability and more. Lodge is new to enameled cookware. Initially Lodge enameled cookware was made and imported from China and the durability of this line of enameled cookware from Lodge has not been great.. Only time will tell if this new line of enameled cookware from Lodge is accepted by the market and it needs to prove it's durability in the decades ahead..
FWIW, the effective cooking area is actually larger on the Lodge than a round Le Creuset 7.25qt. The Lodge has a flat surface ~0.25" larger in diameter, internal. I couldn't find a Staub to measure, but based on it's bottom diameter it's probably not much different. The corners really just aren't an issue.
For the lid, Staub is the only company I know of that has that style of lid, so that criticism can be lodged at any other Dutch oven. The Lodge is right around 1" taller than a Le Creuset or Staub, and part of that is because it uses a taller handle. For storage, you turn the lid upside down, so it's around 5.25" tall in that configuration. The total height is a concern when using it in the oven or putting in the fridge, but for storage, it's no problem at all.
And sure, it's a new product, so we will see how they hold up.